1 trout 1/2 teaspoon fresh dill -- finely chopped Salt and pepper -- to taste 2 tablespoons bacon drippings 1 medium onion -- chopped 1/2 cup chopped celery 1 cup sliced mushrooms 1 cup crumbled cornbread 4 1/2 ounces ripe olives -- chopped 1/2 cup sour cream 1/4 cup butter -- melted 8 thin slices lemon PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each) Preheat the grill. Wash and drain the fish. Sprinkle the outside and inside of the trout with the dill, salt, and pepper. In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft. Add the cornbread, olives, sour cream, and melted butter. If necessary moisten with water slightly to make the stuffing hold together. Stuff the cavity of the fish with the mixture and close securely. Arrange 4 lemon slices on each side of fish. Place trout in oiled fish basket. Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side. Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness,
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